- 1 lemon, cut in half
- 1 whole organic chicken (about 3 1?2 pounds)
- 1?4 cup extra-virgin olive oil, plus more for rubbing the chicken
- Salt and freshly ground pepper
- 15 small fingerling potatoes
- 4 shallots, cut in half
- 1?2 cup maple syrup
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1?2 cup chicken stock
- 1?2 cup drippings from Maple-Roasted Chicken (above), (skim fat first)
- 1 1?2 cups heavy cream
- 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water (optional)
- Salt and freshly ground pepper
- To Make the Chicken
- Preheat the oven to 400°F, with a rack in the middle position.
- Place the lemon inside the cavity of the chicken. Tie the legs together with string.
- Rub the chicken with olive oil and season it with salt and pepper. Place it in a roasting pan.
- Add the potatoes and shallots.
- Roast for 30 minutes. Pour the maple syrup and the 1?4 cup olive oil over the chicken, then lower the oven temperature to 375°F.
- Roast for 45 minutes longer. An instant-read thermometer inserted in a thigh should read 165°F and the juices should run clear. Reserve the drippings for the gravy.
- Let the chicken rest for 10 minutes before cutting into pieces and serving it with the potatoes, shallots, and gravy.
- To Make the Gravy
- Melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, about 2 minutes.
- Stir in the chicken stock and drippings and cook until reduced by half, about 5 minutes.
- Stir in the cream and let the sauce simmer until thickened, about 30 minutes. If it is still not thick enough, stir in the cornstarch mixture.
- Season with salt and pepper and serve hot with the chicken.